IXL

  • Since 1898
  • Proudly Australian
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Recipe

Witches Fingers Biscuits

Get the kids baking in the kitchen with this ghastly, but deliciously buttery biscuit recipe topped with your fave #IXLstrawberryJam #IXLplumjam or #IXLraspberryjam.

Makes 50-60 Witch fingers, perfect for #TrickorTreatPlatters. For extra ghoulishness, you can also add a few drops of green food colouring to the biscuit base.

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Method :

Step - 1

Pre heat oven at 150 °C fan forced or 170C °C conventional and prepare 2 or 3 lined baking trays

Step - 2

Using a mixer, combine the butter, sugar, egg, almond & vanilla extracts in a bowl and beat until creamy and smooth. Then add the sifted plain flour, baking powder & salt, and mix to form a dough. Remove the buttery dough from the bowl, separate into 4 small parcels, wrapping each one in cling film, and place them in the fridge for 30 minutes, to let the dough rest and firm up.

Step - 3

While the dough is resting, prepare your almonds, selecting the ones that will make a great witch’s nails, and set aside your jam and a small teaspoon (to dollop the jam onto the nail bed of the baked fingers).

Step - 4

Remove one parcel of dough at a time from the fridge. Scoop out 1 heaped teaspoon of dough, then roll in your hand gently, squeezing, to form a finger shape paying attention to both ends of your finger, and then place on a lined tray. Repeat until all the dough is used.

Step - 5

Return trays to the fridge for 15 min so they firm up. Then remove from the fridge, one tray at a time, and use a small knife, or skewer to create the fine lines in the biscuit fingers, and then add a whole almond for the nail.

Step - 6

Bake for 25 minutes.

Step - 7

Once biscuits are cold to the touch, gently remove the almond (nail) from each biscuit and add a small dollop of IXL Strawberry jam in the cavity, then replace the almond pressing gently so the jam oozes out around the top of the cookie.

Ingredients :

  • 1/2 cup IXL Strawberry / Plum or Raspberry Jam
  • 3/4 cup whole blanched almonds
  • 227 grams unsalted butter
  • 3/4 cup icing sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla bean paste or extract
  • Pinch sea salt flakes
  • 1 teaspoon baking powder
  • 2 + 2/3 cups plain flour sifted or gluten free plain flour